Sometimes simple is simply the best. 

In the time it takes to cook the pasta, you can prepare the heavenly garlic butter white wine clam sauce.

I developed a craving for this dish last weekend while fumbling through the grocery store searching for dinner inspiration. 

There I stood in the pasta isle, working from left to right.  We could have baked ziti, ooO with mini meatballs tucked inside.  Or wait, stuffed shells sound like the kind of comfort food I’m craving.  I’ve been wanting to have braised short ribs, they would be delicious with rigatoni.  There you are cavatappi screaming pick me and bath me in cheese sauce.  Just to your right is linguine, simply waiting for her turn to be considered.  Linguine.  First thing that pop’s into my mind is Linguine with White Clam Sauce.  Bingo.

Off to produce for some fresh garlic and parsley before hitting the seafood counter.  No clams!?  How can that be, you always have clams?!  I guess I can use canned clams, but they won’t be nearly as pretty in the pictures.  Because it’s all about the pictures ;) Just kidding.  Kind of.

Long story short, I hit every super market in town, seven to be exact.  There wasn’t a clam to be found.  My local Publix had them on order and expected the delivery on Monday morning.  My point to all this is when the time changes, I have a very short window after work to picture recipes.  I was able to swing by Publix and pick up the clams, get home and prepare, all before the sun went down.  This dish is restaurant quality, made affordably and quickly at home.

These little jewels were worth the multiple trips across town.  Note to self: call first. 

And don’t forget the garlic bread.  You’ll want to mop up all of this garlic butter white wine clam sauce.  Trust me on that.  Enjoy!

Linguine with white clam sauce is so simple to make yet the flavors taste like you’ve spent hours in the kitchen!

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All my best,
xo Libby

Print

Linguine with White Clam Sauce

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 ounces linguine noodles
• 4 Tbl. butter
• 3 cloves garlic minced
• 1/2 cup white wine
• 15-20 live littleneck clams about 1/2 pound
• 1 6.5- ounce can chopped clams juice reserved
• 3 Tbl. fresh parsley chopped
• salt & pepper
• serve with garlic bread

Instructions

• Heat large pot of salted water to a boil. Cook pasta according to package instructions.
• Meanwhile, melt butter in large skillet over medium heat. Add garlic and sauté for 1 minutes. Add in wine and clam juice. Simmer for 5 minutes until slightly reduced.
• Add in chopped clams and littleneck clams. Cover and simmer until clams all open, about 5 minutes. Remove from heat.
• Sprinkle with chopped parsley. Season with salt and pepper. Serve over cooked linguine with garlic bread.

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As kids growing up, when we went out to a restaurant, what we ordered was routine (thank goodness I outgrew that phase).  Even though Mom had it memorized and could have easily ordered for us, from as early as I can remember she insisted we order our own meal (and take our elbows off the table).  The server would take our drink order first, mine was always Ginger Ale.  Then they’d come back and take our meal order, mine was always a Grilled Cheese Sandwich and a cup of Clam Chowder.  Always.  When you grow up in New England, it’s not a matter of whether Clam Chowder is the ‘soup of the day’….it will always be on the menu.

Yesterday, I needed Clam Chowder.  It’s more than comfort food, it’s like Mom’s arms wrapped snugly around me.  I think reminiscing with my sister this week about Mom, and all the things we wished we had told her, has got my chowder juices flowing.  Sure I could buy a can of Snow’s Clam Chowder, which is what got me through dorm-room living while in college.  OR I could make a nice big pot full of Mom’s chowder and {Share the Love}.  I took a vote at the office and a big pot full won hands down.

Cherrystone clams were not readily available.  And since my mind was made up that I was having Clam Chowder, I used cans of baby clams and bottled clam juice, a fine substitution, in their place.  Otherwise I followed my mom’s recipe, a nice creamy clam chowder, yet not corn-starchy like pudding thick.  I prefer to appreciate each ingredient’s flavor and goodness.  I’m sure over the years I told Mom many times how much I loved her chowders.  Let today be one more time.  xo

Print

New England Clam Chowder

Course Soup

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 3 6.5 oz cans chopped or minced baby clams, drained (reserve juice)
• 2 8 oz. bottles of clam juice
• ½ lb. bacon cut into small pieces
• 2 Tbl. butter
• 1 large onion fine diced
• 2 celery stalks very fine diced
• 1 garlic clove minced
• 2 Tbl. flour
• 2 lbs. Yukon gold potatoes peeled and cut into ½-inch cubes
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 cups heavy cream
• 1 cup milk
• Kosher salt & freshly cracked pepper
• Pinch of cayenne pepper
• Fresh chives
• Oyster crackers and/or crusty bread optional

Instructions

• In a large Dutch oven over medium heat, brown bacon pieces, then drain on paper towels and reserve. Add butter, onion, and celery and cook until onion is translucent. Add in garlic and cook an additional minute.
• Sift flour over onion mixture, stirring to combine. Increase heat to med-high, then add potatoes, clam broth, and reserved juice from canned clams and bring to a boil for 1 minute. Reduce heat to medium-low, add in fresh thyme sprigs and bay leaves. Gently simmer until potatoes are just tender, about 20 minutes. Remove thyme and bay leaves and discard.
• Add in clams, cream, and milk, heat for 3-4 minutes until warmed through (do not boil). Season will salt, pepper, pinch of cayenne.
• Serve in bowls sprinkled with cooked bacon and minced chives.
• Oyster crackers and crusty bread are wonderful too.

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